For the tangerine fruit jelly, first mix the sugar and pectin and set aside.
Drain the tangerines and collect the juice. Then puree the tangerines and add enough of the juice to make a total of 200 ml. Bring to a boil in a saucepan with citric acid and agar agar and simmer over low heat for about 4 minutes. Stir in sugar-pectin mixture and bring to a boil again. Simmer again for about one minute.
Then let cool for 10 minutes and skim off any foam. Then allow to cool further before pouring the mixture into the ramekins. Place the ramekins in the refrigerator for at least 3 hours.
Remove from the mold, brush off the starch and allow the mandarin fruit jelly to set completely on a straight, smooth surface.